Chop the lamb into 25mm / 1in pieces. Crush the garlic. Slice the
Heat the oil in a large tagine or casserole. Fry the lamb (a bit at a
time if need be) for 3-4 minutes, stirring to make sure it browns all over.
Remove the lamb.
Fry the onion in the tagine for 4-5 minutes, or until
it is soft. Add the garlic and spices, and cook for a further 3-4 minutes.
Pop the lamb back in the tagine, along with the stock, dried apricots and
chopped tomatoes. Season with salt and pepper. Bring to the boil.
Reduce the heat, put the lid on and simmer for 45 minutes. Check that
the lamb is tender and the sauce has thickened. Add extra stock if the
tagine seems a little dry.
Drain the the chickpeas, add them to the mix
and cook for 15 minutes more. Serve in the tagine with mint and flaked
almonds sprinkled over.
Display the easy-print version